Caponata makes an excellent side dish for grilled chicken or fish, a tasty hors d'oeuvre on toasted or grilled bread, or a wonderful main dish tossed with pasta. For best results, choose a firm eggplant that feels heavier than it looks.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2011
Ingredients
Method
Peel eggplant and chop into scant 1-inch (2.5 cm) cubes; place in colander. Toss with half of the salt and let stand for 30 minutes. Press forcefully to release any liquid;pat dry.
Meanwhile, in large shallow Dutch oven, heat oil over medium heat; cook onion and celery, stirring occasionally, until light golden, about 12 minutes.
Add eggplant; cook, stirring occasionally, until eggplant is light golden, 6 to 8 minutes.
Stir in tomatoes, water, vinegar, capers, tomato paste, oregano, sugar, hot pepper flakes and remaining salt. Reduce heat to low; cook, stirring occasionally, until eggplant is very tender, about 15 minutes. Discard oregano sprigs. Serve warm or at room temperature.
Nutritional facts Per each of 6 servings: about
- Sodium 585 mg
- Protein 3 g
- Calories 193.0
- Total fat 11 g
- Potassium 615 mg
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 24 g
%RDI
- Iron 10.0
- Folate 19.0
- Calcium 4.0
- Vitamin A 12.0
- Vitamin C 32.0
